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Cabbage and capsicum Curry (Dry)
Method
- Heat oil in a kadai. Add mustard.
- When it splutters, add fennel.
- After few seconds, add chilies.
- Fry for few seconds. Add curry leaves.
- Add cabbages, capsicums and salt.
- Cover and cook on a low flame till vegetables are tender.
- Add cooked dal, mix well.
- Cover and leave on low heat for 2-3 minutes.
Serves: 3
Ingredients:
red or purple cabbage - 2 cups, shredded
green capsicum - ½ cup, cut into thin strips
red capsicum - ½ c, cut into thin strips
cooked green gram (moong) dal - ½ cup
olive or corn oil - 1 tbsp
mustard seeds - 1 tsp
dried red chilies - 2, broken into pieces
fennel (saunf) - 2 tsp
cabbage - 2 cups, shredded
curry leaves - few
salt to taste
red or purple cabbage - 2 cups, shredded
green capsicum - ½ cup, cut into thin strips
red capsicum - ½ c, cut into thin strips
cooked green gram (moong) dal - ½ cup
olive or corn oil - 1 tbsp
mustard seeds - 1 tsp
dried red chilies - 2, broken into pieces
fennel (saunf) - 2 tsp
cabbage - 2 cups, shredded
curry leaves - few
salt to taste
RECIPES BY CHANDRI BHAT
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